This chewier take on ginger snap cookies is a whole new flavor experience. My kids love making ice cream sandwiches with these. And once I tried them, I’m a Ginger Cookie ice cream sandwich fan for life!
If you’ve never tried a ginger cookie sweetened with real, old-time pure molasses then you’re in for a whole new flavor experience. These cookies are a chewy, gingery and delicious experience you just have to try.
As you can imagine, the use of ginger in sweet baked goods has a long history-—as long as fairy tales have been around, in fact. Remember the story of the Gingerbread Man who tries to run away from the chef intent on baking him? After eating these cookies, you’ll understand why everyone in that story was trying so hard to catch that runaway cookie. Because these are simply amazing.
Gingerbread Meets Gingersnaps!
The history of ginger-type cookies in America is an interesting one. Classic gingersnaps are a very hard, crisp cookie. Legend has it George Washington’s mother Mary Ball Washington wanted a softer version in cake form and so, she gave us American gingerbread! I love this story but it sorta overlooks the fact that gingerbread had been around for centuries in Europe before eventually making the transatlantic journey to America, thus predating Mary’s hunger.
Ginger cookies are a blend of gingerbread and ginger snap cookies. They are tender and chewy like gingerbread but with a bit of a crisp to them like ginger snaps.
In both cases, the molasses gives them their rich, dark color and flavor. And that flavor contrasts so nicely with anything white and creamy and fluffy, like buttercream icing, creme fraiche, pastry cream, cream cheese (an absolute winner!), or vanilla ice cream (heavenly!).
How do I store these cookies?
Ginger Cookies are designed to keep well. So they last three weeks at room temperature in a sealed container. You can also store them in the freezer by flash-freezing them first then keeping them in an airtight container for up to three months. As for the dough, you can freeze it and make the cookies within three months. Three months is the general limit on all cookie doughs.
Serving Suggestions
Try these with a side of my Best Buttercream Icing, some Spiked Slow-Cooker Apple Cider for the adults, and some festive Delicious Vanilla Milkshakes by the pool or by the fire—these cookies will simply delight you and your family.
The Best Ginger Cookies
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup unsulfured molasses
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
Instructions
- Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
- Cream butter and sugars. In a separate bowl, use a mixer to cream the softened butter and sugars until light and fluffy, about 2 minutes. Add eggs one at a time, then molasses, mixing until combined.
- Combine mixtures. Gradually add the dry ingredients to the wet mixture, beating until incorporated. Chill the dough for at least 2 hours.
- Preheat and prepare. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Shape cookies. Roll dough into 1-inch balls, coat in sugar, and place on the baking sheet.
- Bake. Bake for 8-10 minutes until cookies slightly crack. Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Serve or store. Enjoy warm or store in an airtight container for up to 4 days. Freeze if desired.
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